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Seasonal Tapas: Spinach And Feta Cups

I have adopted a Tapas way of thinking when it comes to sharing a dish as a dinner guest -- small, individual portions that pack in a lot of flavor.

spinach and feta wontons

Photo: Heather Tallman

This holiday season I wanted to give my stuffed mushrooms recipe a facelift, so I put the filling in a won-ton cup.

Last weekend as I unpacked ornaments to decorate our tree, I felt like I was re-visiting my families past with every bobble I hung on each branch. I flashed back on so many things, so many little memories with each handmade ornament.

With memories and treasures in mind, I am reminded of how easy it is to get swept up in over-planning and over-scheduling around the holidays. We may tend to over-commit ourselves to bringing a dish to this or that function, and we hardly even have time to enjoy the actual event.

I have done this myself. I have been known to decide that Beef Wellington should be on the menu for a family gathering only to find that I spent the whole time buzzing about, busy and fretting over the details.

Now, after many trials and errors, I have adopted a Tapas way of thinking when it comes to entertaining and sharing a dish as a dinner guest — small, individual portions that pack in a lot of flavor. I make three or four of what I like to call ‘Little Bites,’ a bowl of spiced nuts and a stack of small plates and let guests pick and choose what they want. I think this allows for a little more creativity and takes the mundane “meatball in a crock pot of barbecue sauce” to the next level.

One of my favorite appetizers to make, and certainly one of the most requested items I bring when I am a guest at a holiday dinner, is my stuffed mushrooms. But, this holiday season I wanted to give them a facelift so I put the filling in a won-ton cup.

Spinach And Feta Cups

Ingredients

  • 8-10 ounces washed and dried Cremini, baby bella or button mushrooms, chopped
  • 1 10 ounce package frozen chopped spinach, thawed and drained of excess liquid
  • 1 8 ounce package low-fat cream cheese, softened
  • 1 5 ounce package feta cheese
  • 1/2 cup finely chopped green onion
  • 1 cup grated Parmesan cheese
  • 1 package won-ton wrappers
  • salt and pepper to taste

Cooking Directions

  1. Preheat oven to 350 degrees. Combine all of the ingredients (except the won-tons) in a large bowl.
  2. Using 2 mini-muffin pans, insert a won ton wrap in each hole by laying it on top of it. Add 1 heaping tablespoon of filling to each and insert it into the opening. (It will resemble a cupcake.)
  3. Sprinkle the completed cups with the parmesan cheese and bake until golden, 6 to 8 minutes.

Heather Tallman

Heather Tallman is a Bloomington native, freelance writer and mother to 2 busy boys. She is also a food writer for her local newspaper as well as the creator of Basilmomma, a cooking blog. She writes about her culinary hits and misses and all of the life that goes along with it. Her goal is to create fast, fresh and family-friendly meals that teach her children and others that creating meals from farm to table is not only attainable but easier than you think.

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